Stuffed Turkey Breast
- For the filling
- 2 cups parsley
- 1 cup chopped Walnut
- 2 cloves garlic cloves (chopped)
- 0.333 cup grated Parmesan
- freshly ground peppers
- ¾ cup extra virgin olive oil
- 10 slices fatty Bacon (streaky, American)
- 71 ozs boneless, skinless turkey breasts
- To garnish
- bay leaves
Heat the oven to 170°C (150° fan) 325°F gas 3.
For the filling: put the parsley, 3/4 of the walnuts, garlic, parmesan and a little salt and pepper in a food processor. Blend until smooth, scraping down the side occasionally.
With the motor running gradually pour in the olive oil until well blended.
Lay the bacon slices on a flat surface. Place the turkey breast skin side down on top and pound to an even thickness. Season with salt and pepper and spread the meat with the pesto. Sprinkle the remaining walnuts on top.
Roll up, so that the bacon wraps around the turkey and tighten with kitchen string. Season the outside with salt and pepper.
Place the roulade in a roasting tin and bake for 80-100 minutes, until the turkey is cooked through, with no trace of pink juices.
Garnish with thyme, bay leaves and cranberries.